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Rach spices up chicken fingers and serves them with a delicious slow-simmered dipping sauce.
For dipping sauce, heat a saucepot or small Dutch oven over medium heat with EVOO. Melt butter into oil, and add onions, garlic, and salt. Cook until very soft but not browned, 5-6 minutes, then add stock and bring to boil, add puree and tomatoes, break up tomatoes, stir in basil and simmer at low bubble, 20 to 30 minutes. For a smooth dipping sauce, use immersion blender to puree.
For chicken, remove tenders and butterfly each breast into 2 cutlets then cut each cutlet in half lengthwise, the yield will be 5 tenders from each piece of chicken, 20 fingers total.